Thanksgiving Turkey and Gravy
The perfect Thanksgiving turkey with rich, silky gravy combines traditional techniques with modern cooking wisdom for a moist, flavorful centerpiece that will have everyone reaching for seconds.
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Servings: 10 servings
Calories: 380kcal
Equipment
- Roasting pan
- Meat Thermometer
- Kitchen Twine
- Fat Separator
Ingredients
For the Turkey
- 1 whole turkey 12-14 pounds, thawed if frozen
- 1/2 cup unsalted butter softened (1 stick)
- 3 tablespoons fresh herbs mixture of sage, thyme, and rosemary, finely chopped
- 3 cloves garlic minced
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 lemon quartered
- 1 large onion quartered
- 3 stalks celery roughly chopped
- 2 carrots roughly chopped
- 2 cups chicken or turkey broth
For the Gravy
- pan drippings from roasted turkey
- 1/4 cup all-purpose flour substitute cornstarch for gluten-free option
- 2 cups turkey or chicken stock
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1 tablespoon cold butter optional, for added richness
Instructions
- Remove the turkey from refrigeration 1-2 hours before roasting to allow it to come to room temperature. Preheat your oven to 325°F (165°C).
- Remove giblets and neck from turkey cavity. Pat turkey dry thoroughly with paper towels.
- In a small bowl, mix the softened butter with chopped herbs, minced garlic, half of the salt, and half of the pepper until well combined.
- Gently loosen the skin from the turkey breast without tearing it. Spread about two-thirds of the herb butter mixture under the skin directly on the meat. Rub the remaining herb butter over the exterior of the turkey.
- Season the cavity with the remaining salt and pepper. Place the quartered lemon, onion, and some of the celery and carrots inside the cavity.
- Arrange remaining vegetables in the bottom of a large roasting pan. Tuck wing tips behind the turkey's shoulders and tie the legs together with kitchen twine.
- Place the turkey breast-side up on the vegetable rack in the roasting pan. Pour 2 cups of broth into the bottom of the pan. Cover the turkey loosely with foil.
- Roast for 1 hour, then remove the foil and baste the turkey with the pan juices. Continue roasting, basting every 30 minutes until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
- Transfer the turkey to a carving board, tent loosely with foil, and let rest for at least 30 minutes.
- While the turkey rests, strain pan drippings into a fat separator or bowl. Let sit for 5 minutes to allow the fat to rise to the top.
- Measure 1/4 cup of the separated fat and return it to the roasting pan. Add flour and cook over medium heat, whisking constantly for 2-3 minutes to create a roux.
- Gradually whisk in 2 cups of stock and the defatted pan drippings. Add dried thyme and bring to a simmer, whisking constantly to prevent lumps.
- Cook until thickened to your preferred consistency, about 5-7 minutes. For extra silkiness, whisk in the optional tablespoon of cold butter. Season with salt and pepper to taste.
- Carve the rested turkey and serve with the warm gravy.
Notes
For a dairy-free option, substitute the butter with olive oil or plant-based butter.
Dried herbs work too - use 1/3 the amount of fresh herbs.
White meat contains approximately 40% fewer calories and half the fat of dark meat, though dark meat provides more iron and zinc.
Time-saving tip: Prepare the herb butter mixture and chop vegetables the day before.
Dried herbs work too - use 1/3 the amount of fresh herbs.
White meat contains approximately 40% fewer calories and half the fat of dark meat, though dark meat provides more iron and zinc.
Time-saving tip: Prepare the herb butter mixture and chop vegetables the day before.
Nutrition
Calories: 380kcal | Carbohydrates: 3g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Sodium: 620mg
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